小麦麸皮的品质改良及含麸皮面包焙烤品质的研究

Quality Improvement of Wheat Bran and Baking Properties of Bread Incorporated with Wheat Bran

本研究采用微波辐照联合复合酶法对小麦麸皮进行改良,将改良后的小麦麸皮添加至高筋粉中得到不同小麦麸皮含量的含麸皮面粉并制作含麸皮面包。结果表明:改良后小麦麸皮中脂肪酶残余酶活和脂肪氧化酶残余酶活降低至0和10.34%、粗纤维含量降低至3.21%、还原糖含量上升至3.79 g/100 g。与改良前的全麦面包相比,改良后的全麦面包组织结构得以改善、全麦面包储藏7d后吸热焓值降低了14.70%、全麦面包中酮基、羰基、醛基含量增多。改良后的全麦面包比容增加了26.40%、硬度降低了32.90%、弹性增大了6.90%。随着改良麸皮添加量的增加,含麸皮面包组织结构变得粗糙多孔,含麸皮面包吸热焓值逐渐降低,酮基、羰基、醛基含量增多,含麸皮面包芯亮度逐渐变暗、比容逐渐降低、硬度逐渐增加、弹性逐渐减小、感官品质降低。与未稳定化麸皮含量16%的全麦面包相比,稳定化全麦面包的稳定性、贮藏性和质构得到明显提高。

In this study, wheat bran was modified by microwave irradiation combined with composite enzymatic treatment, and the improved wheat bran was added to the high-gluten wheat flour to obtain wheat bran-containing flour with different contents of wheat bran for the preparation of bran-containing breads. The results revealed that the residual lipase and lipoxidase activities in the improved wheat bran decreased to 0 and 10.34%, respectively, with the crude fiber content decreasing to 3.21% and the reducing sugar content increasing to 3.79 g/100 g. Compared with the unmodified whole wheat bread, the modified whole wheat bread incorporated with different levels of improved wheat bran had an improved bread crumb structure, a decreased(by 14.70%) endothermal enthalpy after 7 days of storage, increased contents of ketone, carbonyl and aldehyde groups, increased specific volume(by 26.40%), decreased hardness(by 32.90%), and increased elasticity(by 6.90%). With an increasing amount of improved wheat bran for addition, the structure of the bran-containing bread became rough and porous, the bread endothermal enthalpy decreased gradually, the contents of ketone, carbonyl and aldehyde groups in the bread increased, causing a lowered sensory quality(darker bread, lower specific volume, higher hardness and lower elasticity). Compared with the whole wheat bread with 16% of unstabilized wheat bran, the whole wheat bread incorporated with stabilized wheat bran had improved stability, storage properties and texture.